Gingerbread from Germany

This can make gingerbread boys or girls, fat hearts, or small Hansel-and Gretel houses

2 1/2 tablespoons of golden syrup

1/2 cup of butter

1/2 cup of brown sugar

1 egg yolk

2 cups plain flour

1 level teaspoon of bicarbonate of soda, lump-free

3 level teaspoons of ground ginger

dash of cinnamon, optional

extra flour for rolling pastry

currants, cherries and a little icing

Stand container of golden syrup in hot water to soften.

Beat the butter and sugar to a cream, then beat the egg yolk.

Beat in the syrup. Slowly add flour, bicarbonate of soda, ginger and an optional dash of cinnamon.

With floury hands, knead into a dough. Wrap it in plastic and place in fridge for one hour, making it easier to roll out.

Brush flour on the rolling pin and under the dough. Roll to an even thickness, (about 3/4 inches), and cut out shapes.

Placed on a greased pan about 3/4 inches apart and bake at 350 degrees for about 12 minutes.

Remove and cool on the pan before removing with a spatula.

Decorate as desired.

Holiday Gingerbread

1 cup molasses

1/2 cup sugar

1/3 cup shortening

1 egg

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves and salt mixed together

1 cup boiling water

Blend all the ingredients together quickly. Batter will be thin, Pour into a greased cake pan and bake about 25 minutes in a 350 degree oven. Serve with whipped topping or lemon sauce.

The weeks preceding Christmas are perceived by many busy families as the most hectic time of the year. With presents to purchase and wrap, school parties and church pageants to attend and extra baking to be done, who has time for making dinner? The culinary professionals at Pioneer Flour Mills suggest preparing hearty, no fuss chowders.

Spicy Italian Christmas Chowder is quick to prepare on busy days or evenings when time is short and the to-do list is long. It starts with sauteed onions, celery and garlic for flavor, according to Wendy Hagerman, research and development specialist for Pioneer Flour Mills.

“When the vegetables are cooked this way, all the wonderful flavors and aromas are released, resulting in a richer tasting soup,” she said. “No-fat gravy mix brings all the flavors together. You will not be sacrificing taste if you use the no-fat or reduced fat products in this recipe, but you will be cutting down on the calories,” Hagerman explained.

Italian sausage and seasoned canned tomatoes lend the Italian taste to this rich and colorful chowder, while tomatoes and spinach add the traditional Christmas colors.

“We've matched this chowder with Italian-inspired basil and mozzarella cheese flavored biscuits to complete the meal,” she noted.

Spicy Italian Christmas Chowder

1 lb. bulk lean Italian pork sausage (mild or hot)

1 large onion, chopped, about 1 cup

1 cup chopped celery

2 cloves garlic, minced (or 1 teaspoon refrigerated minced garlic)

5 cups water

4 cups frozen hash brown potatoes, thawed

1 can (14 1/2 oz.) Italian-style diced tomatoes with garlic, oregano and basil

4 teaspoons chicken bouillon granules or chicken flavored soup base

1 package (2.75) Pioneer No-fat or regular gravy mix

2 cups milk

1 cup (4 oz.) finely shredded cheddar cheese

1 package (10 oz.) frozen chopped spinach, thawed and drained

In large saucepan, cook and stir sausage, onion, celery and garlic over medium heat until onion is tender and sausage is no longer pink, about 5 minutes. Drain, if desired. Stir in water, potatoes, tomatoes and bouillon; heat to boiling over high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until potatoes are tender. Return mixture to boiling. In 4 cup glass measure, dissolve gravy mix in milk; stir into boiling mixture. Cook and stir until thickened. Stir in cheese and spinach; reduce heat and simmer for 2 minutes or until cheese is melted and spinach is heated through. Makes 6 to 8 servings.

Basil Biscuits

3 cups Pioneer Buttermilk Biscuit and Baking Mix

1 cup (4 oz.) finely shredded mozzarella cheese

1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves

1 cup milk

3 tablespoons butter or margarine, melted

In medium bowl, stir together biscuit and baking mix, cheese, basil and milk to form a ball. Turn out onto surface dusted with additional biscuit and baking mix; knead 8 to 10 times. Roll out to 1/2 -inch thickness. Cut into star or round shapes with cookie cutter. Place on baking sheet coated with cooking spray. Brush tops of biscuits with butter. Bake at 400 degrees for 12 to 15 minutes or until golden brown. Makes 16 biscuits or 8 servings.

Spumoni Slices Italian Christmas Cookies

1/2 cup shortening

1/2 cup margarine or butter

3 cups all purpose flour

1 cup sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon baking soda

1 square (i oz.,) semi-sweet chocolate, melted and cooled

4 teaspoons milk

1/3 cup chopped candied red cherries

1/2 cup chopped pistachio nuts

1/4 teaspoon run flavoring

few drops green food coloring

powdered sugar icing or melted chocolate (optional)

Beat shortening and margarine or butter about 30 seconds or until softened. Add half the flour, the sugar. the egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoon salt. Beat until thoroughly combined, scraping sides of sides of bowl occasionally. Stir in remaining flour.

Divide dough into thirds. Into one portion, mix chocolate and 2 teaspoons of the milk. Into second portion, mix cherries. Into third portion, mix nuts, remaining milk, flavoring and enough green food coloring to tint dough.

To shape dough, line bottom and sides of an 8x4x2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill 4 to 24 hours.

Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on un-greased cookie sheet. Bake in 375 degree oven 8 to 10 minutes or until edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green with melted chocolate. Makes about 84 cookies.

Source: Pastry Whiz Recipe Archive--Better Homes and Gardens.

Craving candy? Try making your own. “There is a misperception that making candy at home is difficult,” said Laura Dover Doran, author of Candy! A Sweet Selection of fun and Easy Recipes. “It's actually quite simple, requiring only a few ingredients and very basic knowledge. Best of all, candy is great fun to both give and receive.”

The majority of ingredients necessary to ensure recipes turn out rich and delicious are everyday items including real butter, whole milk or heavy whipping cream; high quality chocolate, preferably bittersweet or semi-sweet; and sugar in various forms, like granulated and confectioners' sugar, corn syrup, molasses and honey. Fruit and nuts are often the piece de resistance and can be dipped, rolled and crushed and sprinkled to add extra texture and flavor to candy masterpieces.

“The most important thing to keep in mind when making candy at home is to use fresh, natural ingredients,” said Doran. ”This will help achieve the best appearance and flavor.”

Finding the right equipment is equally as easy. Nearly all the equipment used in candy making is readily available in most kitchens. These include various-sized saucepans with lids, rubber or metal spatulas to scrape sides of candy pots, a sharp knife to cut cooled candy and lipped baking pans or cookie sheets (buttered, to prevent sticking.) A candy thermometer is the only piece of additional equipment that is often important to ensure even melting and accurate readings for many cooked candies.

The American Butter Institute (ABI) is offering “sweet tips” recipes and information for cooks seeking holiday pizzazz without a lot of work. Easy to prepare recipes like Festive Butter Mints and Buttery Oatmeal Chewies make terrific gifts.

While candy making isn't limited to the holidays, it is the perfect time for novices and experts alike to roll up their sleeves, call the kids into the kitchen and stir up some fun.

Buttery Oatmeal Chews

1 cup granulated sugar

1/2 cup milk

1/2 cup (1 stick) unsalted butter

1/2 teaspoon salt

12 ounces vanilla flavored chips (not white chocolate)

2 cups rolled (old fashioned) oats

1 cup sweetened banana chips, crushed

1/2 cup chopped pecans or other nuts (optional)

2 tablespoons multi-colored sprinkles (optional) heat sugar, milk butter and salt in heavy medium saucepan over medium-high heat, stirring constantly until boiling. Continue cooking 2 minutes; remove from heat. Stir in vanilla chips, mixing until well-blended. Add oats, banana chips and nuts; mix well. Drop rounded teaspoonsful onto lightly buttered wax paper or into lined miniature muffin pans; top with multicolored sprinkles, if desired. Let stand 1 hour or until firm. Store in covered containers in cool place or refrigerator. Freeze if not serving within 1 week

Makes 3 1/2 dozen

Prep time: 15 minutes

Cook time: 10 minutes

Festive Butter Mints

1/3 cup (3/4 stick) unsalted butter

1/4 cup whipping cream

1/4 teaspoon salt

1 pound (4 cups) powdered sugar

1/2 teaspoon mint or peppermint extract

1 to 2 tablespoons corn syrup

red or green food coloring (optional)

Heat butter, cream and salt in medium saucepan over medium heat just until simmering; remove from heat. Add sugar and extract, mixing until well blended. Add a few drops of red or green food coloring to portions on mixture as desired.

Knead on clean surface dusted with additional powdered sugar until smooth. Roll into balls or ropes. Form into snowmen, candy canes or press into candy molds for other holiday shapes. Add 1 to 2 tablespoons corn syrup if mixture is difficult to roll into shapes.

Store in sealed containers for soft mints or loosely covered for dry mints.

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